Smoked Leg of Lamb

This is written for a charcoal water smoker. I use a gas smoker and use wood chips instead of chunks. Prep time includes marinade time. Best if smoker temperature is held at about 225 F. Lamb is best when served at medium-rare(145 F) to medium(160F). Submitted to www.recipezaar.com on April 8, 2010.

Korean-Style Short Ribs

NYT Cooking: This dish, known as galbi, is a fine thing to eat in a restaurant, but it also makes for a wonderful and easy meal at home. If you buy English-style short ribs, which are cut along the bone, you must butterfly the meat into a thin, long strip. If the ribs you buy are flanken-style, in which a band saw is used to cut across the ribs, creating half-inch slice...

This recipe is intended to be extremely flexible, an open-sourced meatball if you will. The only necessities are your ground meat of choice, pine nuts, and crushed/blenderized tomatoes Ingredients: One pound of ground meat of choice. Beef, veal, lamb, and even turkey work just fine.

If you're interested in curing meat in a smokehouse, or a smoker, the way our ancestors did, than you can learn all about it here.

Beef carpaccio with marinated bean salad

carpaccio http://www.creativeboysclub.com/. Imagine: pepper-and-coffee-crusted carpaccio, topped with arugula, served with Chili Pepper Mead from Wild Blossom Meadery in Chicago, or Chili Pepper Iqhilika Mead from Makana Meadery of South Africa. Both meads available at the MEAD SUPERSTORE at Kookoolan Farms in Yamhill, Oregon.

One Perfect Bite: Marinated Top-Sirloin Steak

Mediterranean Marinade

Bistro flavors meet classic steak house in this simple, satisfying meal. The marinade for the flank steak is made with red-wine vinegar, rosemary, and garlic. Serve with smashed and seasoned cherry tomatoes and a salad of crunchy, cold radishes, red onion, and greens. Use a fresh, crusty baguette to sop up the juices or to make sandwiches.